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Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
Cajun Pork with Pasta Salad
Yield: Makes 4 main-dish servings (about 1-1/4 cups each)
This seasoned rub for pork has a unique blend of 9 herbs and spices. If you choose to grill the pork tenderloin, it can be grilled whole, rather than in slices.
Ingredients:
1
boneless pork tenderloin (about 12 ounces), visible fat trimmed
Cajun Spice Rub (recipe)
Nonstick cooking spray
8
ounces fresh or frozen, thawed sliced okra
1/2
red bell pepper, sliced
1/2
yellow bell pepper, sliced
1
teaspoon minced jalapeño pepper*
1
small onion, sliced
1/4
cup fat-free reduced-sodium chicken broth
Salt and black pepper
8
ounces bow tie pasta, cooked and kept warm
Preparation:
1.
Cut pork into 1/4-inch-thick slices; coat all sides with Cajun Spice Rub.
2.
Spray large skillet with cooking spray. Heat over medium heat until hot. Cook and stir pork 2 to 3 minutes on each side until browned and no longer pink in center. Remove from skillet; set aside.
3.
Add okra to skillet; cook 3 to 5 minutes or until browned. Add bell peppers, jalapeño pepper, onion and chicken broth; bring to a boil. Reduce heat and simmer, covered, 3 to 5 minutes or until vegetables are crisp-tender. Add pork and cook 2 to 3 minutes. Season to taste with salt and black pepper.
4.
Place farfale on serving platter; spoon pork mixture over top and toss.
Nutritional Information:
| Serving Size: | |
| Protein | 28 g |
| Fiber | 2 g |
| Carbohydrate | 55 g |
| Cholesterol | 49 mg |
| Saturated Fat | 1 g |
| Total Fat | 5 g |
| Calories from Fat | 11 % |
| Calories | 373 |
| Sodium | 184 mg |
Dietary Exchange:
| Vegetable | 2 |
| Starch | 3 |
| Meat | 2 |
This recipe appears in:
Southern
